Q Bomb Shrimp and Egg Custard

Name: Q Bomb Shrimp and Egg Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Soil eggs; 3 Ecuadorian White Shrimp; Some salt; 150g drinking water; Some White pepper; Some Cooking Wine; 1 Chives; 1 tsp Low-salt soy sauce; A few drops sesame oil

by yiyi mother

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

On the weekend, my best friend brought two babies to play at home. I really admire her courage. At the age of 40, she bravely chose to be a mother for the second time. The difference between the two babies is nearly 10 years old, and the eldest is 11 years old. It seems that he has just passed the age of a dog and he has started a little rebellion. The second is just one and a half years old, but he is cute and cute, but he doesn’t like to eat. I couldn't eat a few mouthfuls with coax, so I looked really anxious.

It happened that I had just received the Ecuadorian white shrimp ordered from Jingdong Fresh in the morning. If I was preparing to cook the baked shrimp with cheese, I first took out a few custard and steamed the baby to see if it could arouse her appetite.

Shrimp is rich in protein and calcium, which can improve the baby's immunity, strengthen the resistance, replenish energy, and help the baby's bone development and tooth development. Shrimp has delicate muscle fibers, soft tissue protein structure, and high water content, so the meat is tender and easy to digest and absorb, and the taste of shrimp is very sweet, especially suitable for children.

There are ready-made native eggs at home, which contain more trace elements and unsaturated fatty acids than ordinary eggs. Combining these two ingredients will double the nutrition.

I deliberately used a cute little bowl to steam the custard. The baby was immediately attracted by the cute hello kitty after it was out of the pot. The little girl was born with no resistance to kittens and cats, haha. The tender custard was paired with the sweet prawns. The baby actually ate a small bowl of it. The girlfriend was shocked, and he was ready to put the baby in my foster care.

It’s the first time I bought frozen food on JD.com. I agreed to deliver it on the weekend. The delivery person called me early in the morning to confirm whether I was at home or not. It reminded me that the frozen food has a temperature requirement, which is really considerate. .
When I received the shrimp, the box was covered with hoarfrost, and the shrimp was frozen and hard, as if they had just been taken out of the cold storage.

The quality of Jingdong Fresh Ecuadorian White Shrimp is very good, and each one is full of prawns. It is a pity that the steamed custard does not need shrimp heads, so it is cruelly thrown away, so distressed. It seems that you can buy more things on JD Fresh in the future, and the quality and logistics are so reassuring.

Ingredients

Q Bomb Shrimp and Egg Custard

1. Wash and remove the skin and head, remove the shrimp thread, use a toothpick to insert from the second section and gently pick the shrimp thread.

2. The processed shrimp, add a little white pepper, a little salt and cooking wine to marinate for 15 minutes to get rid of fishy

3. Prepare three eggs

4. Knock into the bowl, the color of the egg yolk is obviously different

5. Add a little bit of salt to the egg, use the egg cream to break the egg, do not stir it in a circular motion, otherwise it will enter a lot of air, and the steamed custard is not delicate

6. Add 150 grams of drinking water to the beaten egg liquid. The ratio of water to egg is about 1:1.2. Stir evenly. Do not use raw water, otherwise there will be pores in the egg custard. It will be no problem for cold water and drinking water.

7. Sift the beaten egg liquid to make the steamed custard more delicate

8. If there are bubbles on the surface of the sieved egg liquid, carefully skim it off with a spoon

9. Cover with plastic wrap to prevent water vapor from dripping into the bowl during the steaming process, causing the surface to be unsmooth. Put water in the steamer until the water is boiled and put in the egg liquid

10. Steam on medium heat for 15 minutes

11. After 15 minutes, the egg liquid has basically solidified, and put the marinated shrimp in a letter bowl

12. Cover with plastic wrap and steam for 3-5 minutes until the shrimp is cooked through

13. Put the chives in the pan, add low-salt soy sauce and sesame oil to taste

Tips:
Tips
1. Avoid adding raw tap water and hot boiled water to the water that is added to the egg. The raw tap water contains air, and the steamed custard will have small honeycombs. Hot boiled water will scald the egg liquid, and the custard will not be steamed, so you can use cold boiled water or bottled drinking water;
2. The amount of water is generally 1 to 1.5 times that of the egg liquid. If you like dry custard, add a little less water, and if you like a little tenderer, add a little more water, but do not exceed the ratio of 1:1.5, otherwise it will not be shaped.
3. If you want the custard to be delicate and smooth, you must filter the egg liquid first to filter out the foam.
4. Cover the steaming bowl with a lid or plastic wrap to ensure a smooth surface of the custard.
5. You must use low-salt or children's soy sauce for your baby's food.